Ingredients....
. Cauliflower florets
. Kokali fish ( anchovy)
Turmeric powder
.Salt - to taste
Garlic cloves - 6
.Green chilies - 2 pierced
.Mustard seeds - 2 tbsp
Cumin seeds - 1 tbsp
.Saunf - 1 tbsp
.Water - 2 cups
Mustard oil - 5 tbs
Onion -1 sliced
.Nigella seeds - 1 tsp. Or panch foran
.Tomato - 1 into squares
. Mustard oil
Salt to taste
Preparations......
Marinate the fish with little turmeric powder and salt. Keep aside.
Marinate the florets with salt and turmeric powder. Keep aside.
Blend onion, garlic, cumin and saunf seeds, mustard seeds, salt and half cup of water to a smooth paste. Keep aside.
Fry anchovies and cauliflower florets separately. Keep aside.
Heat mustard oil in a kadhai, add sliced onion fry until light brown, make a gap between and add nigella seeds when start to pop-up add mustard paste, turmeric powder and tomatoes and half cup of water.
Cook until the excess water is evaporated and oil is released. This would take about 10 mins.
Add fried cauliflower florets add half cup of warm water.
Reduce heat and cook for anouther couple of minutes until it tthick, tender nicely and release the rai smell.
Add fried fish on top of cooked rai do not use spatula just swrill the kadhai to adjust the fishes in gravy. One minute is enough now switch off the flame and keep half covered.
My mom's extraordinary garnishing style is so tempting; if you like, you may use this in any fish gravy.
Always keep extra fried fish oil for later use for gravy garnishing; it enhances the flavor and looks good and oily.
